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Community Corner

Coast Toast Sweetens Up the Holidays

Brockton Villa Executive Chef Mareyja Sisbaro shares her sweet and syrupy menu favorite.

Executive Chef Mareyja Sisbarro heads up the kitchen at on the cove. Drawing on inspiration from seashore surroundings, she is known for serving up creative American Coastal cuisine with a focus on incorporating seasonal ingredients. This holiday season, Sisbarro gives Patch the lowdown on two treasured recipes.

The first is a Brockton Villa menu favorite, the aptly dubbed Coast Toast. This classic recipe will tantalize taste buds at a holiday brunch or fuel your family breakfast. Second, Sisbarro shares a family recipe passed down from her grandmother, molasses cookies.    

A veteran in the business, Sisbarro began working in restaurants in high school. After receiving formal training at Johnson & Wales University in Providence, RI, Sisbarro went on to hold an array of different positions in kitchens around the country, including an Italian fine dining restaurant in New Jersey, time on the Waters Catering team in Southern California and also as Sous Chef at Beaumont's Eatery—Brockton Villa's sister establishment. Since her promotion to executive chef of Brockton Villa, Sisbarro continues to build her signature style and present her take on coastal-inspired fare.

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Brockton Villa Coast Toast

Serves Six

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Ingredients:

  • 1 loaf soft French bread, sliced
  • 1 qt. whipping cream
  • 10 eggs
  • ¾ cup orange juice
  • ½ cup sugar
  •  a pinch of salt
  • 2 tbs. vanilla
  • 2 tbs. orange flavoring

Method: Combine all liquid ingredients and pour over bread slices. Cover and refrigerate at least one hour. Remove the bread and discard liquid. Spread butter on flat grill. Cook bread until golden brown, then bake at 450° for 5 -7 minutes or until bread is puffed up like a soufflé. Dust with powdered sugar. Serve immediately.

My Grandma's Molasses Cookies

Makes Three to Four Dozen

Ingredients:

  • 3/4 cup oil
  • 1/4 cup molasses
  • 1 cup granulated sugar
  • 1 egg 
  • 2 cups flour
  • 1 tsp. cinnamon
  • 1/2 tsp. ground cloves
  • 2 tsp. baking soda
  • 1/2 tsp. ginger
  • 1/2 tsp. salt

Method: Combine oil, molasses, sugar and egg. Beat well. Sift together flour, cinnamon, ground cloves, baking soda, ginger and salt. Add flour mixture to molasses mix and beat well. Refrigerate overnight.

Pinch off small balls, roll in sugar and place on greased cookie sheet three inches apart. Flatten a little and bake 12-15 minutes. (Balls should be about an inch big).

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